Custard Soufflé
A dish with butter and flour at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 3 tablespoons butter
- ¼ cup flour
- 1 cup scalded milk
- 4 eggs
- ¼ cup sugar
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt butter, add flour, and gradually hot milk; when well thickened, pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once,—if not served immediately it is sure to fall; serve with Creamy or Foamy Sauce.
Nutrition (estimated, per serving)
| Calories | 524 |
|---|---|
| Protein | 18.2 g |
| Fat | 30.9 g |
| Carbs | 43.5 g |
| Fiber | 0.4 g |
| Sodium | 197 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States